A Simon Hopkinson recipe that's like Potato Daupinoise but uses cooked potatoes
Ingredients:
1kg maris piper potatoes
150g unsalted butter
3 cloves garlic, peeled and crushed
salt and freshly ground white pepper
200ml milk
300ml whipping cream
Method:
Pre-heat the oven to 180C/gas mark 4
Wash and sort the potatoes. They need to be steamed in their skins,
so it helps if they are about the same size. Steam until they are only
just cooked, so they are still slightly firm in the middle.
Melt, but do not brown, the butter with the crushed garlic in a
saucepan. Mix together the cream and the milk.
When the butter has melted, scoop out the garlic pieces and spread them
around the bottom of your baking dish so they form a buttery garlicky base
layer.
Peel then slice the potatoes and lay them into the baking dish.
Generously season with salt and pepper and spoon over the remaining melted
butter, then pour over the milk and cream
Bake for about 30-40 minutes, or until golden and bubbling.